Sometimes I see people in our private Facebook group who are ROCKING plants so hard that I just have to sit down with them and have a chat. Joanne (or Joanna) is one such Dirty who I knew I wanted to have a talk with.

Her positive attitude and zest for life is contagious and she was an absolute pleasure to hang out with for 40 minutes, chatting about her journey with plants and their ability to reverse type 2 diabetes. The changes in her life since she’s been Whole Food Plant Based are amazing. Her health, her life, even her eyesight has changed for the better.

Here’s the email she sent me before we talked:

Hi Molly,

I have always struggled with my weight and relationship with food. I, like most everyone else, have tried so many times and so many different ways to lose weight. Back in March of this year (2018) I went for an annual physical and was diagnosed with Type II Diabetes. My fasting blood sugar was 355 (normal is 70 – 100) and my A1C was 10.1 (normal is under 6).

My weight had skyrocketed to 249 pounds on a 5′ 4″ frame and my Thyroid was out of control. The doctor put me on medication immediately. It was in that moment that I felt the proverbial 2×4 hit me upside my head and the light turned on.

I felt filled with fear, shame and embarrassment that day. However, what else showed up that day was the gift of willingness and determination to take this seriously and do something about it. I was committed to reversing the diabetes, getting off meds and improving all the other numbers on my blood panel. A seed that had been planted by a co-worker several months earlier started to take root…Whole Food Plant Based way of eating/living.

I began with a free trial food plan by Forks Over Knives. During that 30 days, I found a link to CFDG (Clean Food Dirty Girl) and thought I would check it out after I completed the meal plan I was on. I loved the title because it sounded sassy and fun. My best friend decided to join me on this Whole Food Plant Based No Oil journey due to the fabulous results I was having in such a short time. After a while she asked me if I had heard of CFDG. I told her I had and planned to check it out. Your website really spoke ‘our language’. We both decided that day to each sign up for your meal plans and it’s been history in the making. GRATITUDE and APPRECIATION for all the ways you support all us Dirties.

Today, I no longer have diabetes. My doctor took me off all meds. I have lost 60 lbs so far. My entire blood panel is in the normal ranges. I am wearing glasses from two prescriptions ago because even my eyesight has improved so much. My doctor is astounded and calls me his hero patient and has even asked me for information about WFPB way of eating. I am also a recovering addict (15 years clean) and am very grateful to finally be working my recovery around food.

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Did I tell you she is pure inspiration?! Joanna, you are a love and I am so very happy for you. Thank you for sharing your story, I was honored to share it.

Did Joanna inspire you? Talk to us below in the comments and tell me how you will put your inspiration into action. Maybe you will make today’s recipe. It’s one of my top three favorite soups of all time. Seriously, just make this!

Plant Based Creamy Tomato Soup (no oil)

 

Creamy Tomato Soup

Author Molly Patrick of Clean Food Dirty Girl

Ingredients

Instant Pot Directions

  • 1
    cup
    diced yellow onion
    (130g)
  • 6
    cups
    tomatoes, chopped
    (about 6 medium tomatoes / 1.15kg)
  • 1
    red bell pepper, chopped
    (about 1 cup / 150g)
  • 3/4
    cup
    raw cashews
    (105g)
  • 2
    garlic cloves, minced
  • 1/2
    tablespoon
    dried basil
  • 1/2
    tablespoon
    dried oregano
  • 1
    teaspoon
    salt
  • 1/4
    teaspoon
    black pepper
    (about 10 turns)
  • 1 1/2
    cups
    water
    (355ml)
  • 1/2
    cup
    loosely-packed chopped parsley
    (15g)

Stove Top Directions

  • 3/4
    cup
    raw cashews, soaked in water for about 10 minutes
    (105g)
  • 1
    cup
    diced yellow onion
    (130g)
  • 6
    cups
    tomatoes, chopped
    (about 6 medium tomatoes / 1.15kg)
  • 1
    red bell pepper, chopped
    (about 1 cup / 150g)
  • 2
    garlic cloves, minced
  • 1/2
    tablespoon
    dried basil
  • 1/2
    tablespoon
    dried oregano
  • 1
    teaspoon
    salt
  • 1/4
    teaspoon
    black pepper
    (about 10 turns)
  • 3
    cups
    water
    (710ml)
  • 1/2
    cup
    loosely-packed chopped parsley
    (15g)

Instructions

Instant Pot Directions

  1. Press the saute button on your Instant Pot (IP) and heat up the inner pot for about 2 minutes (without the lid). Add the onion and saute for 5 minutes, stirring frequently and adding a splash of water when it starts to stick or looks dry.

  2. Add the tomatoes, bell pepper, cashews, garlic, basil, oregano, salt, pepper and water. Turn off the IP and lock the lid into place, making sure the nozzle is in the sealing position. Use the Manual (or Pressure Cooking) mode and set the timer for 5 minutes. When the time is up, use the natural release method. When all of the pressure is out of the IP, take off the lid and allow to cool for about 15 minutes. 

  3. Blend the soup in batches, until creamy and smooth. Transfer each batch to a container after blending. When all the Soup has been blended and transferred to the container, add the parsley and stir. Cool completely then store in your fridge.

Stove Top Directions

  1. Soak the cashews in water while you start the Soup. 

  2. Heat a large pot over medium heat for 2 minutes. Add the onion and saute for 5 minutes, stirring frequently and adding a splash of water when the onion starts to stick or look dry. 

  3. Add the tomatoes, bell pepper, garlic, basil, oregano, salt and pepper and stir. Add the water, stir again and bring to a boil. 

  4. Place a lid on the pot at an angle and lower the heat to medium-low. Simmer for 20 minutes, stirring occasionally. Turn off the heat and allow the Soup to cool for about 15 minutes. 

  5. Drain the cashews and discard the soaking water. Place the cashews in the pot and stir. Blend the Soup in batches, until creamy and smooth. Transfer each batch to a container after blending. When all of the Soup has been blended and transferred to the container, add the the parsley and stir. Cool completely then store in your fridge.

Wishing you a happy week. May it be filled with eating plants and kicking ass!

Xo

Molly


Do you know someone who was recently diagnosed with type 2 diabetes? Share this post with them and give them some much needed inspiration. They can read the goods and sign up for our Saturday emails right here. You’re a peach!

Categories: Diet

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